I may be in a blackberry rut. I get in ruts often, it’s what I do. Hair style ruts. Oh, I’m all over that messy-bun business. Ruts with songs. Replay, replay, replay. Ruts don’t always have to be a bad thing. Especially when it’s a juicy, summer berry, kind of rut. I’m all over that.

Jam is so satisfying to make. I love seeing all the jars of bright berries lined up on my counter.

I preserved my jam this time because I wasn’t planning on using it right away. Preserving can be extremely intimidating at first but once you get a feel for it, it’s really a breeze. Marisa McClellan, author of a new favorite cookbook of mine, has all the tips you need for a stress-free canning process on her website.

Jam on toast. Jam on bread. Jam with peanut butter. Jam on a spoon.

Yes, this is a very good rut to be in.

Sincerely,

Pedantic Foodie

Blackberry Jam

makes about 6, 6oz jars

20 oz fresh blackberries, about one quart

3 cups granulated sugar

2 tablespoons freshly-squeezed lemon juice

1 teaspoon lemon zest

0.87 ounces dry pectin (1/2 package)

1/2 cup water

Place blackberries in a heavy saucepan over medium-low heat. Sprinkle with pectin and add water, lemon juice and zest. When liquid begins to cover the bottom of the pan increase heat to high and bring to a boil. Once the jam has reached a boil reduce heat slightly. Mash the blueberry mixture several times during cooking, then mash in sugar and boil for 1 minute. Allow the jam to cool before filling jars and refrigerating.

Jam with last for about 2 weeks in the refrigerator. If you would prefer a longer shelf life jam can be preserved.

I am delighted that you are here! My name is Ashlyn Bowden and I am The Pedantic Foodie. I find familiarity, tradition, and inspiration in the kitchen, and this little corner of the internet is where I share my culinary shenanigans and try to force my workaholic, type-A self into practicing this thing I like to call Intentional Living. Can we bake pastry together?